Recipe courtesy of Lynn Crawford

Roasted Beet and Goat Cheese Salad with Summer Greens

  • Level: Easy
  • Total: 1 hr 50 min
  • Prep: 20 min
  • Cook: 1 hr 30 min
  • Yield: 6 servings
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Ingredients

2 large golden beets

2 large red beets

4 tablespoons white wine vinegar

1/2 cup olive oil

2 teaspoons fresh thyme leaves

Salt and freshly ground black pepper 

2 tablespoons lemon juice

2 shallots, finely diced

4 cups arugula

4 ounces soft mild goat cheese

Directions

  1. Preheat the oven to 425 degrees F. 
  2. Separately wrap the beets tightly in double layers of foil with the vinegar, 2 tablespoons olive oil and thyme leaves, and season well with salt and pepper. Roast in the middle of the oven until tender, 1 to 1 1/2 hours. Unwrap the beets and allow to cool. 
  3. To make the vinaigrette, whisk the lemon juice and shallots in a small bowl. Add the remaining olive oil in a steady stream. Season with salt and pepper. 
  4. When the beets are cool enough to handle, slip off the skins and discard. Separately cut the golden and red beets into 1/2-inch dice and put in separate bowls. Drizzle with the vinaigrette and season with salt and pepper. 
  5. Divide the beets onto 6 salad plates. Toss the arugula with the vinaigrette to coat and gently mound on top of the beets. Crumble the goat cheese on top. Serve immediately.

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